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Extrusion Cooking of Lentil Flour (Lens Culinaris-Red)-Corn Starch-Corn Oil Mixtures

MakaleYalnız künyeScopus SJRQ1
  • SDG 2 · Açlığa Son

Özet

An expanded food product was obtained from lentil flourcorn starchcorn oil mixtures by extrusion cooking. Effects of protein, lipid, and moisture contents of the feed mixture; cooking temperature and screw speed on starch gelatinization; protein insolubility; and lipid complexation were investigated. Effects of these functional properties on expansion ratio, cell size distribution, and cutting strength were assessed. Optimum feed composition was 67% lentil flour, 30% corn starch, and 3% corn oil (db). This mixture was processed at 15% moisture content and 178 degrees C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.

Anahtar Kelimeler

Extrusion cookingSnack foodLegumeLentilMacromolecular modificationImage analysis
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/munzur/4017Resmi atıflarda kullanılan kalıcı adres
İndeks kayıtları
Web of ScienceWeb of Science
Kaydın indeks veri tabanlarındaki sayfası (aktarımda alınan kayıt numarasıyla). Erişim, indeksin kendi koşullarına bağlıdır.
Atıflar
WoS
20
OpenAlex
29
Her kaynağın kendi saydığı toplam atıf; aktarım ve zenginleştirme sırasında alındı.
Tam Kayıt
AlanDeğerDil
dc.contributor.authorDogan, H.
dc.contributor.authorGueven, A.
dc.contributor.authorHicsasmaz, Z.
dc.date.accessioned2026-10-28T14:58:47.789074634Z
dc.date.available2026-10-28T14:58:47.789074634Z
dc.date.issued2013-01
dc.description.abstractAn expanded food product was obtained from lentil flourcorn starchcorn oil mixtures by extrusion cooking. Effects of protein, lipid, and moisture contents of the feed mixture; cooking temperature and screw speed on starch gelatinization; protein insolubility; and lipid complexation were investigated. Effects of these functional properties on expansion ratio, cell size distribution, and cutting strength were assessed. Optimum feed composition was 67% lentil flour, 30% corn starch, and 3% corn oil (db). This mixture was processed at 15% moisture content and 178 degrees C temperature. Expansion ratio was 3.7 and degree of gelatinization was 0.70.
dc.description.sponsorshipTUBITAK [TOGTAG-1299]
dc.identifier.doi10.1080/10942912.2011.551866
dc.identifier.eissn1532-2386
dc.identifier.endpage358
dc.identifier.issn1094-2912
dc.identifier.issue2
dc.identifier.startpage341
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/munzur/4017
dc.identifier.volume16
dc.identifier.wosWOS:000312599400009
dc.language.isoen
dc.publisherTAYLOR & FRANCIS INC
dc.relation.ispartofINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectExtrusion cooking
dc.subjectSnack food
dc.subjectLegume
dc.subjectLentil
dc.subjectMacromolecular modification
dc.subjectImage analysis
dc.subject.classificationFood Science & Technology
dc.subject.otherPHASEOLUS-VULGARIS L.
dc.subject.otherFUNCTIONAL-PROPERTIES
dc.subject.otherSTRUCTURAL-PROPERTIES
dc.subject.otherPHYSICOCHEMICAL PROPERTIES
dc.subject.otherSENSORY CHARACTERISTICS
dc.subject.otherPROCESSING CONDITIONS
dc.subject.otherPHYSICAL-PROPERTIES
dc.subject.otherFEED COMPOSITION
dc.subject.otherCICER-ARIETINUM
dc.subject.otherPROTEIN
dc.titleExtrusion Cooking of Lentil Flour (Lens Culinaris-Red)-Corn Starch-Corn Oil Mixtures
dc.typeArticle
rdl.citation.openalex29
rdl.citation.wos20
rdl.oa.statusclosed
rdl.scopus.quartileQ1
rdl.sdgSDG02
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)